ABSTRACT
Contents Introduction ............................................................................................................................ 424 Production .............................................................................................................................. 424 Sensory Properties ................................................................................................................... 425 Physical and Chemical Properties ............................................................................................ 425
Physical Properties .............................................................................................................. 425 Chemical Properties ............................................................................................................ 426
Physiological Properties ........................................................................................................... 427 Dental Health ..................................................................................................................... 428 Effect on Blood Glucose and Insulin ................................................................................... 429 Effect on Fat Oxidation ...................................................................................................... 429 Gastrointestinal Tolerance ................................................................................................... 430 Toxicological Evaluations .................................................................................................... 430
Applications and Product Development .................................................................................. 430 Beverage Applications ..........................................................................................................431